Heat peanut oil to 350 degrees. Working in batches, dip pieces in wet coat, shake off excess and dredge in dry coat, shaking off excess. Carefully place in oil and dry for 3-4 minutes, adjusting flame to keep oil close to 350 degrees. Remove with spider to drying rack.

Bring water, vingar, salt and sugar to a boil. Cut peppers etc. Toss peppers into liquid, boil for 1 minute, kill the heat. Put peppers into Bell jars and cover with liquid. Ready to eat in 3 hours or store in fridge once cooled.

The slaw…

1 head of cabbage
Good quality mustard and mayonnaise
Kosher salt and pepper

Peal off any dried or damaged outer leaves, then split in half and remove the core. Thinly slice changing your angle regularly to get a mix of sizes and textures. Toss the cabbage with salt and pepper, adding mustard and mayo approximately 1:1 until just coated. Cover and refrigerate for at least 3 hours.

The tortillas…

Masa Harina
Hot water
Kosher salt

Mix masa per package directions. Make tortillas on griddle. If you have a gas stove, finish directly over burner just before eating.

Assemble tacos, give a shot of lime juice to brighten up just before diving in. Tasty goodness.